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Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice.A beverage containing fermented black soybean ameliorates ferric nitrilotriacetate-induced renal oxidative damage in rats.Microbial diversity and their roles in the vinegar fermentation process.Analysis of bacterial community structure in Saba-Narezushi (Narezushi of Mackerel) by 16S rRNA gene clone library.Primary and secondary oxidative stress in Bacillus.Bacterial synthesis of D-amino acids.Japanese black vinegar "Izumi" inhibits the proliferation of human squamous cell carcinoma cells via necroptosis.Preventive Effect of Lactobacillus helveticus SBT2171 on Collagen-Induced Arthritis in Mice.Alkyl hydroperoxide reductase enhances the growth of Leuconostoc mesenteroides lactic acid bacteria at low temperatures.Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.Antioxidant activity of the new black vinegar "IZUMI".Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.Novel probiotics isolated from a Japanese traditional fermented food, Funazushi, attenuates DSS-induced colitis by increasing the induction of high integrin αv/β8-expressing dendritic cells.Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes.Biomass estimation during macro-scale solid-state fermentation of basidiomycetes using established and novel approaches.Scientific Opinion on the safety of a ‘fermented black bean extract (Touchi extract)’ as a Novel Food ingredientFungal Cell FactoriesIdentification of Cellulosimicrobium sp., a poly(3-hydroxybutyrate)-degrading bacterium isolated from washed rind cheese, Pont-l’évêque lait cru
P2860
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P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 07 May 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Traditional healthful fermented products of Japan.
@en
Traditional healthful fermented products of Japan.
@nl
type
label
Traditional healthful fermented products of Japan.
@en
Traditional healthful fermented products of Japan.
@nl
prefLabel
Traditional healthful fermented products of Japan.
@en
Traditional healthful fermented products of Japan.
@nl
P2860
P1476
Traditional healthful fermented products of Japan.
@en
P2093
Mitsuo Yamshita
Yoshikatsu Murooka
P2860
P304
P356
10.1007/S10295-008-0362-5
P577
2008-05-07T00:00:00Z